Home made pasta. please help!

Discussion in 'Food & Cooking' started by mrmexico25, Jan 7, 2012.

  1. mrmexico25

    mrmexico25

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    When making fresh pasta, is there any particular flour I should use or just plain all purpose flour?  I know there are such products as pasta flour, but when watching cooking shows I almost never see the chefs use them.  Also, can anyone share a good recipe?  I know pasta making can be a pain in the a** for a newbie, but I know practice makes perfect!  Thanks! 
     
  2. mrmexico25

    mrmexico25

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    You know what?  I just scrolled down the forum page and saw the Q&A with Chef Mario Batalli and one of the questions was almost exactly the same as mine.  So I now know that Double 00 flour is the way to go, and that all purpose flour is the best substitute if double 00 isn't available.  Correct me if I'm wrong, please. 

    Anyways, I'm still interested in recipes if anyone wants to share.  I do have a couple of basic ones that came with the kitchen aid, but I don't know whether or not to take those seriously.  I haven't done much experimenting yet, as I'd like to be as knowledgeable as possible before getting my hands dirty.  Thanks again.
     
  3. chefedb

    chefedb

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    Try semolina.
     
  4. chefross

    chefross

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    When I made pasta for our station on Sunday brunch each week, I used a combination of Durum wheat and Semolina together. For the rolling process I used all purpose flour. 
     
  5. mrmexico25

    mrmexico25

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    Thanks for the tips.  I'll update here once I get some time to experiment :)
     
  6. chefboyarg

    chefboyarg

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    i just made dough last night for ravioli and it turned out great. I've made my fair share of pasta doughs so I will share what works for me:

    4 whole eggs

    2 yolks

    2 1/2c flour

    a good pinch of salt

    whisk together the flour and salt

    fire it in your kitchenaid bowl

    fire in the eggs andix on a slow speed until a dough starts to some together - it should be tacky ie. springy and not too sticky, not too floury. all the flour may not have been picked up in the dough. that's ok.

    ]

    turn it out on a lightly floured work surface and knead for a good 10-15mins until the dough is smooth - the longer you knead the dough the more velvety it will be in the end

    wrap in plastic wrap and let rest at room temp for 1/2 hr

    roll it out and cook it up.
     
  7. Iceman

    Iceman

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    Last edited: Jan 10, 2012